Heirloom Tomato and Eggplant Lasagna

When the Farmer’s Market opens in my area and the eggplants begin filling their baskets, it won’t take me long to bake this lasagna — and it will show up on my menus throughout the summer. It’s delightfully flavored, filled with nutrients and seasonal goodness. And most usually, I’ll make 2 and freeze one (or two, or three) for the fall.

5. Cover baking pan with foil and bake at 375° for about an hour. Remove foil, add additional sprinkling of mozzarella cheese and continue baking another 15 or more minutes until the cheese has melted, is slightly browned and the lasagne is bubbling.